Mercure Tokyo Hibiya Launches Seasonal Course Menu to Enjoy the Fresh Green Season with All Five Senses Starting April 16 (Thu)

Mercure Tokyo Hibiya (Chiyoda-ku, Tokyo; General Manager: Michiaki Suzuki), part of the French 'Mercure' brand, announces the launch of a new seasonal course menu at its French restaurant, café & bar 'La Scène,' starting Thursday, April 16. The menu is designed to allow guests to enjoy the transition from spring to early summer with all five senses.

'La Scène' features an interior inspired by 'Stage Art,' reflecting the glamour of theaters and cinemas. Executive Chef Manabu Ichitsuka describes the menu: 'This course expresses the transition of seasons from spring to early summer in every dish. Centered on seasonal ingredients like green asparagus, Spanish mackerel, and white asparagus, we balanced lightness and depth. Starting with a refreshing appetizer, moving through the seasonal expansion of the fish dish, and culminating in the richness of the beef fillet with spring vegetables, the dessert of melon and plum wine leaves a light, lingering impression of early summer.'

Two courses are available for both lunch and dinner: - 'Scenario': 6,000 JPY (tax included) - 4 dishes including appetizer, soup, fish or meat, and dessert. - 'Artist': 9,000 JPY (tax included) - 5 dishes including amuse-bouche, appetizer, fish, meat, and dessert.

[Course Highlights] - Appetizer: Green asparagus, marinated sea bream tartare, mimolette, parmesan cheese sablé, and small salad. - Fish: Sautéed Spanish mackerel with celery variations, spring cabbage, and saffron-flavored cream sauce. - Meat: Grilled beef fillet with white asparagus, mimosa-style free-range egg, roasted turnip, and Bourguignon butter with Madeira sauce. - Dessert: Melon and plum wine savarin with coconut sorbet.

[Location & Hours] Restaurant 'La Scène' (B1, Mercure Tokyo Hibiya) Lunch: 11:30 - 13:30 L.O. / Dinner: 17:30 - 21:00 L.O.